The penetration effect of salt or sucrose on the lateral relaxation time T2 of egg white heat-induced gels is investigated using LF-NMR spectroscopy. The spin echo-single point imaging (SE-SPI) sequence is used to determine the transverse relaxation time T2 of the egg white heat-induced gel prepared at different conditions of salt or sucrose addition, and the correlation between salt or sucrose content and T22 peak properties is analyzed. Results: The addition of salt has a significant effect on the peak beginning time and the peak apex time of egg white heat-induced gel T22 peak. And there is a highly strong negative correlation between the addition of salt and the peak beginning time, and there’s a strong negative correlation between the addition of salt and the peak apex time. The addition of sucrose has a significant effect on the peak end time and peak width of egg white heat-induced gel T22 peak. There is a highly strong positive correlation between the addition of sucrose and the peak end time and peak width. The T22 peak property can be used to quickly determine the amount of salt or sucrose in the egg white heat-induced gel